Lentil Stew with Prunes and Fresh Herbs

Soak lentils in water (1) for 10 hours (follow package directions if at all necessary). Soak barley meal in water (2) for 10 hours. Soak the prunes for 10 hours, if necessary.

Lightly cook the spices together with the lentils and barley meal in the soaking water for 20 to 30 minutes.

Add the prunes to the lentils and barley meal form and briefly bubble. Add the culinary herbs to the stew form and continue to swell.

In the meantime, heat the oil and sauté the vegetables. Add the water (3), steam the vegetables with the lid closed until just tender. Season with salt, a little cumin and fennel and add to the lentils form.

Season the stew with lovage, garlic, juice of one lemon, pear syrup and sour cream.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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